The Best Ever Masoor Dal-Pakistani Style(Red Lentil Soup)

4.7 from 3 votes

Masoor Dal is gluten-free by nature, vegan, and high in fiber and protein. If you ask me what my favorite comfort food to eat and cook is, Massor ki daal is the unequivocal answer. There are many reasons!! It’s not only easy and fast to cook, but delicious and a whole family favorite too.

That was the first dish I learned to cook when I was in seventh grade. I recall checking the food and asking my mother and older sister how much flame it needed and whether it needed to be covered with a lid or not.

Everyone has their own recipe, despite the fact that it is a simple dish, but I like my lentils with a few basic ingredients and delicious Tarka to bring out the full flavor of the dal.

Why Will You Love This Masoor Dal Recipe?

For the majority of my life, this has been one of my go-to Dals for a variety of reasons; here are a few of them!

• One of the quickest meals to cook
• Flavorful and comforting
• Whole family favorite (The biggest reason)
• It goes so well with both rice and Roti

3 Tips To Cook Your Lentils Perfectly

1. Before cooking any lentils, be sure to sort through them for any debris or stones. Lentils are a natural, whole food, so they can transport some of the debris! A quick check is always advised. Nobody wants to take a bite out of one!
2. Rinse the lentils until the water becomes clear. Once the lentils are rinsed, I would suggest soaking them for at least 30 minutes. If you are in a hurry, you can skip this step.
3. Cook on high heat after adding the spices. When it reaches a boil, reduce the heat to medium-low and cover halfway.

A Few Useful Suggestions For Masoor Dal

• Although you can cook masoor dal on its own, you can add mong dal in a 3:1 ratio to make it slightly thicker and creamier. Furthermore, because masoor dal is garm in taseer, combining it with mong dal, which is thandi in taseer, will help to balance it out and make it more suitable for the hot season.
• To get the most flavor out of masoor dal, avoid using plenty of spices. Dal follows the “LESS is MORE” rule.
• Make sure your dal is cooked enough so that there is no separation of water at the top and dal at the bottom.

What is Tarka?

Tarka is an Indian cooking technique in which spices are fried in hot oil to release their flavor and add texture to dishes. The spices are heated in oil or ghee, and the tarka process is also known as “tempering” or “blooming”. Cumin seeds, mustard seeds, freshly minced garlic, green chilies, and whole red chilies can all be used as spices.

Few Quick Tips For Tarka

I prefer to add Tarka at the end of the recipe rather than at the beginning.

Be a little generous with the oil. It will take the simple dal recipe to the next level.

Even if you cook the recipe ahead of time, I recommend adding the Tarka just before serving.

Storing And Freezing Tips For Masoor Dal

• To store: Storing dal is simple; just keep it in any bowl, cover it tightly, and keep it in the fridge for up to 4-5 days. You can easily reheat it in the microwave or on the stovetop!
• To freeze: Even though it is simple and quick to prepare, you may not always have the time. The good news is that this dal freezes extremely well; just avoid adding Tarka. After cooking, allow the dal to cool completely before transferring it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months. (I froze it in the final trimesters of all my pregnancies.) To reheat, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop. Add Tarka just before serving.

Want More Dal OR lentil Recipes?

If you like lentils, you must try these recipes too.

Simple yet delicious, Mash Ki Dal

Kali dal, also known as black lentil, is the second most popular dal.

You just can’t go wrong with Channa Dal and Lauki!

Ckikar Chana Cholay The best weekend breakfast

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